Miso Stew

1. 1

   Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.

2. 2

   Meanwhile, soak the arame in 1 cup of water. Set aside.

3. 3

   In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.

4. 4

   Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.

5. 5

   Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.

6. 6

   Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.

7. 7

   Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.

8. 8

   Rinse and drain the arame and add to the stew.

9. 9

   Pour into 2 bowls and garnish with scallions and dulse.

* Per serving · 4 servings · Values may vary.